🇨🇳 China · Food
Red Braised Pork Belly
By eatmundo · July 12, 2026
A melt-in-your-mouth classic where pork belly is slowly braised until the fat becomes like butter. It is coated in a glossy, savory-sweet reduction that defines Shanghai home cooking.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the 500g of pork belly into 3cm cubes and blanch in boiling water for 3 minutes until grey.
- 2
Drain the pork and pat dry thoroughly to prevent oil splattering during the sear.
- 3
In a heavy-bottomed pot, melt the 30g of rock sugar over low heat until it turns a deep amber caramel color.
- 4
Add the pork to the caramel, stirring vigorously for 2 minutes to coat every side evenly.
- 5
Pour in 60ml of soy sauce and enough water to just submerge the pork, then add the 3 star anise.
- 6
Simmer on low heat with the lid partially on for 45 minutes until the meat is fork-tender.
- 7
Remove the lid and increase to medium-high heat for 5 minutes to reduce the liquid into a sticky glaze.
- 8
Stir constantly during this final reduction to ensure the glaze coats the pork without burning the sugars.
Frequently Asked Questions
What is the best cut of pork belly for this dish?+
Look for a slab with a good balance of fat and lean layers, ideally about 1.5 to 2 inches thick.
Why is it important to blanch the pork belly before braising?+
Blanching in boiling water removes impurities and blood, ensuring the final sauce is clear and clean-tasting.
How do I achieve the perfect caramel color using rock sugar?+
Sauté the rock sugar in oil over low heat until it melts and turns a deep amber color before adding the pork, but be careful not to burn it.
How long should I braise the pork belly for the best texture?+
Simmer on low heat for about 60 to 90 minutes until the fat is gelatinous and melts in your mouth without the meat falling apart.
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